Roast Beetroot & Sautéed Stems

Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak

As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!

Ingredients:

Beetroot

Fresh oregano

Thyme

Salt & pepper

Shallot, minced (optional: for cooking the stems)

Garlic, minced (optional: for cooking the stems)

Olive oil

Instructions:

Pre-heat oven to 160C.

Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil.

Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven.

Roast for about 90 minutes or until soft and sweet.

Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the side.